When I started "growing" scallion tops on the window sill, it was because I like to float them in broth for recipes such as my Amaranth Soup. It was frustrating to buy a whole bunch of scallions just to get a few and then wonder what to do with the rest.
In my first experiment, I cut the tops off very close to the bulb and secured the roots in Hydroton rocks in a little ebb and flow container and waited quite a while until the new leaves grew. That works, but I have also learned that in a pinch we can just cut the leaves off part-way down and stick the rooted bottoms in plain water in a tall narrow glass. With the second method, they grow so fast that we are back to square one--what to do with the rest?
They are good sprinkled over the top of fried rice, but today I decided to try this:
These whole grain rolls are made from Montana Seven-Grain Cream of the West roasted cereal flakes (hard and soft red wheat, white white, oats, barley, rye, triticale and spelt with additional wheat bran added). I ground them into flour in the Magic Bullet blender along with a handful of instant oatmeal, some rosemary and flax seeds. The leavening was rapid rise yeast. My favorite version of these rolls is flavored with green curry paste. I cook a diced sweet onion in a tablespoon or two of green curry paste, then add warm water and a little honey to supercharge the yeast.
As suggested by the picture of butter melting over the top, these rolls are best served warm.
The rolls pictured above are the same recipe, but I left out the curry paste and used fennel instead of rosemary...and added a handful of chopped scallion greens. The greens turn sort of khaki colored from the baking but they still look nice and taste delicious in this bread. I don't know how this works in a regular oven. I bake mine for 15 minutes in the NuWave InfraRed Convection countertop oven.
